Quaker Asparagus Au Gratin (1954)

• 2 cups, cut asparagus
• 1 cup hot cream
• 1 egg, boiled
• 1 tbspn butter
• 1 tspn salt
• 1/2 cup bread crumbs

Cut asparagus in one-inch pieces. Add cup of hot cream and egg, chopped, melted butter, and salt.

Stir bread crumbs in slightly. Put mixture into baking dish, and bake until a golden brown.

More "Lost" Asparargus Recipes
Asparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)